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  1. 321
    “…In this paper, the nutritional value and (selected) physiochemical properties of extruded snack pellets enriched with fresh chokeberry (Aronia melanocarpa) fruits were analyzed from the perspective of being a new product for the functional food sector. …”
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    Fresh Chokeberry (Aronia melanocarpa) Fruits as Valuable Additive in Extruded Snack Pellets: Selected Nutritional and Physiochemical Properties
  2. 322
    “…In the PoIG, following the initiation of preoperative snack prescription, the mean time intervals between preoperative snack prescription and anaesthesia and surgery commencement were 10.9 hours (range, 6.5-16.0 hours) and 12.0 hours (range, 7.5-16.5 hours), respectively. …”
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    Preoperative Snack Prescription: A Single-Centre Experience in Optimising Preoperative Fasting Time and Enhancing Guideline Adherence
  3. 323
    “…RESULTS: On average, healthful snacks were approximately 50% more expensive than less healthful snacks ($0.26/snack; SE, 0.08; P = .003). …”
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    Price and Healthfulness of Snacks in 32 YMCA After-School Programs in 4 US Metropolitan Areas, 2006-2008
  4. 324
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    The better the story, the bigger the serving: narrative transportation increases snacking during screen time in a randomized trial
  5. 325
    “…After exposure to the poster messages, participants consumed a snack and the choice and amount of snack food consumed was examined covertly. …”
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    Reducing high calorie snack food in young adults: a role for social norms and health based messages
  6. 326
    “…Four weeks after mass treatment, uptake of praziquantel was assessed among a random sample of 595 children in the snack schools and 689 children in the non-snack schools as the primary outcome. …”
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    Effectiveness of a Pre-treatment Snack on the Uptake of Mass Treatment for Schistosomiasis in Uganda: A Cluster Randomized Trial
  7. 327
    “…BACKGROUND: The purpose of this study was to determine whether a high-protein afternoon yogurt snack improves appetite control, satiety, and reduces subsequent food intake compared to other commonly-consumed, energy dense, high-fat snacks. …”
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    Effects of high-protein vs. high- fat snacks on appetite control, satiety, and eating initiation in healthy women
  8. 328
    “…Each of 179 children rated three, objectively identical, recommended yogurt-cereal-fruit snacks presented with different packaging cues. Packaging cues included a plain label, a label focusing on health aspects of the product, and a label that additionally included unknown cartoon characters. …”
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    Food packaging cues influence taste perception and increase effort provision for a recommended snack product in children
  9. 329
    “…PURPOSE: To assess the effect of consuming a mid-morning almond snack (28 and 42 g) tested against a negative control of no almonds on acute satiety responses. …”
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    A mid-morning snack of almonds generates satiety and appropriate adjustment of subsequent food intake in healthy women
  10. 330
    “…Overall nutritional labels had limited effects on perceptions and no effects on choice of snack foods. Emoticon labels yielded stronger effects on perceptions of taste and healthiness of snacks than colour labels. …”
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    Making food labels social: The impact of colour of nutritional labels and injunctive norms on perceptions and choice of snack foods()
  11. 331
    “…It appears conceivable that the risk of hypercholesterolemia can be reduced by changing the snack dietary pattern.…”
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    A Snack Dietary Pattern Increases the Risk of Hypercholesterolemia in Northern Chinese Adults: A Prospective Cohort Study
  12. 332
    “…Students completed the Beverage and Snack Questionnaire, which assesses the consumption of beverages and snacks at school and out of school. …”
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    Students’ Consumption of Beverages and Snacks at School and Away from School: A Case Study in the North East of Italy
  13. 333
    “…BACKGROUND: As the snacking pattern of European adolescents is of great concern, effective interventions are necessary. …”
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    Using a gamified monitoring app to change adolescents’ snack intake: the development of the REWARD app and evaluation design
  14. 334
    “…Our group previously conducted a trial in urban schools of Haiti to examine the effects of a fortified peanut butter snack, Vita Mamba, with limited findings for anemia. …”
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    Fortified Snack Reduced Anemia in Rural School-Aged Children of Haiti: A Cluster-Randomized, Controlled Trial
  15. 335
    “…Optimization of the production and evaluation of the quality of maize‐based snack supplemented with soy and tigernut flour was carried out. …”
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    Optimization of production and quality evaluation of maize‐based snack supplemented with soybean and tiger‐nut (Cyperus esculenta) flour
  16. 336
    “…This study will be useful for control of extrusion process of blends containing these ingredients for the development of high‐protein high‐fiber extruded snacks.…”
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    Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains‐based snacks
  17. 337
    “…We determined the average amount of sodium provided in lunches and snacks and the average amount of sodium consumed at lunch in a convenience sample of Australian preschool children attending Long Day Care (LDC). …”
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    Sodium Content of Lunches and Snacks Provided in Australian Long Day Care Centres: A Cross-Sectional Study
  18. 338
    “…When SkitoSnack was used as a vehicle for DENV-2 delivery, blood-raised and SkitoSnack-raised females were equally susceptible. …”
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    The Effect of SkitoSnack, an Artificial Blood Meal Replacement, on Aedes aegypti Life History Traits and Gut Microbiota
  19. 339
    “…Large portions of high energy dense (HED) snacks are offered to children from a young age and are pervasive in our food environment. …”
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    The Feasibility and Acceptability of Two Methods of Snack Portion Control in United Kingdom (UK) Preschool Children: Reduction and Replacement
  20. 340
    “…The aim of this study was to obtain an expanded nixtamalized snack with whole blue corn and using the extrusion process, to preserve the highest possible total anthocyanin content, intense blue/purple coloration (color b) and the highest expansion index. …”
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    Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology
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